I have just the thing to soothe your soaked bones this weekend. Warm, fresh, and packed with a spring punch, this curry dish is super simple to make and absolutely dee-lish.
Plus, it is very versatile to boot. Use whatever veggies you have on hand, or that catch your eye at the store. In our version, we used chickpeas, asparagus, peas, and new potatoes. It would also be yum with broccoli, cauliflower, zucchini, peppers, etc. You can add meat to this dish too, if your heart so desires. Let your imagination and creativity run wild!
Happy Friday friends! May your weekend be happy, springy, and delicious!
1.5 c. - brown rice or grain of choice, rinsed well
3 c. - water
2 T. - coconut oil
1 package - tempeh, 4 ounce - tofu, or 1 pound - local/organic chicken, or 1.5 c. - chickpeas
1/2 - red onion
2 cloves - garlic, minced
1 c. - new potatoes
1.5 c. - asparagus, chopped
1 c. - full fat coconut milk
1/4 c. - water
2 T. - curry powder
1/3 c. - cashews
- In a pot, bring water and brown rice to boil. Reduce to a simmer and cover; 40 minutes.
- Meanwhile, in a large skillet, heat 1 T. coconut oil over medium heat. Add tempeh or tofu if using, and sauté another 3-5 minutes until crispy. If using chicken cook thoroughly and cut into pieces. If using chickpeas, add later.
- Set protein aside, and add another dollop of coconut oil. Sauté onion with a pinch of sea salt for 3 minutes. Add garlic and veggies, sauté another 3 minutes.
- Add coconut milk, water, curry powder and protein into the skillet with veggies. Stir well, then reduce to low heat; 5-10 minutes depending on how soft you want your veggies.
- Eat curry over brown rice topped with cashews and fresh cilantro.